"O Lord! This material body is a lump of ignorance, and the senses are a network of paths leading to death. Somehow or other we have fallen into the ocean of material sense enjoyment, and of all the senses the tongue is the most voracious and uncontrollable. It is very difficult to conquer the tongue in this world, but You, dear Krsna, are very kind to us. You have sent this nice prasada to help us conquer the tongue; therefore let us take this prasada to our full satisfaction and glorify Your Lordships Sri Sri Radha and Krsna and in love call for the help of Lord Caitanya and Prabhu Nityananda." There are six kinds of rasas (tastes), and if one is agitated by any one of them, he becomes controlled by the urges of the tongue. Some persons are attracted to the eating of meat, fish, crabs, eggs and other things produced by semina and blood and eaten in the form of dead bodies. Others are attracted by eating vegetables, creepers, spinach or milk products, but all for the satisfaction of the tongue's demands. Such eating for sense gratification--including the use of extra quantities of spices like chili and tamarind--is to be given up by Krsna conscious persons. The use of pan, haritaki, betel nuts, various spices used in pan-making, tobacco, LSD, marijuana, opium, liquor, coffee and tea is indulged in to fulfill illicit demands. If we can practice accepting only remnants of food offered to Krsna, it is possible to get free from maya's victimization. Vegetables, grains, fruits, milk products and water are proper foods to offer to the Lord, as Lord Krsna Himself prescribes. However, if one accepts prasada only because of its palatable taste and thus eats too much, he also falls prey to trying to satisfy the demands of the tongue."

Nectar of Instruction, Chapter 1

Please note that this list does not include egg, onion or garlic ingredients, all of which are considered un-bonafide, and are not offerable to Sri Krsna.

"Once Lord Caitanya Mahaprabhu said, "You must at least have enough sense to test to find out who is a spiritual master and who is not." For instance, if we want to purchase something, we must at least have some idea of what that thing is, otherwise we will be cheated. If we want to purchase a mango from the market, we must at least know what type of food a mango is and what it looks like. Similarly, we must have some preliminary knowledge of the qualifications for a bona fide spiritual master."

Banana leaves are perfect natural thaali plates, and can be folded into bowls, cups or other servingware shapes. To make cups, simply cut circles out of a flat leaf, then pleat or 'crimp' cross sides to make the four corners. Banana leaves can be found fresh and frozen in many Indian and Asian groceries. If your leaves are too stiff to fold, try blanching briefly before use.

Chakla-Belan | Chaki-belan (Board and Chapati Rolling Pin).

Chaklas are round flat platforms made of marble or wood on which the dough for chapattis is rolled with the help of the Belan, or the rolling pin.

Chimta (Flat Tongs).

Chimta are flat Indian tongs, often used to roast rotis or papads on an open flame. Tongs come in many shapes and sizes, and most cooks keep a variety on hand for different tasks.

Chinese Wok.

A high quality hand-hammered steel wok is a great addition to the Indian kitchen. The shape of Chinese style woks makes them great for frying chenna, pakoras, and other savories. You can use very hot oil, while the wok's shape reduces the number of pieces likely to stick to the bottom due to high heat. The sloped sides also make it easy to drop new pieces into the oil without splashing.

Degchi | Dekchi (Narrow-Neck Pot).

The Degchi is traditionally made of brass or copper, but stainless steel is also available today. The Degchi’s neck is narrower than its round, thick base, making it a versatile pan for cooking sauces, gravies and milk-base dishes.

Hamal Dista | Mortar and Pestle.

Mortar and pestle sets come in all shapes and sizes. I don't care much for the marble type, but prefer a rougher stone like the one pictured. Put whole spices in the bowl, and grind to a fine, fresh powder with the pestle. Hand-grinding spices adds a wonderful dimension to cooking. When you need to do quantities, or don't have much time, an electric spice grinder comes in handy. I've found that the small Braun coffee grinders work beautifully, and will even chew through cinnamon bark in short order. Mine has been going strong for 12 years!

Handi (Thick Bottom Pot).

The Handi is a thick bottom pot that helps keep foods from sticking or burning. Stick to the better quality cast iron or stainless steel. While more expensive, it's much healthier than cooking in aluminum pots.

Kadhai | Karai (Indian Wok).

A Kadhai is the Indian equivalent of a Chinese wok, being deeper and narrower. Kadhai cooking is quick preparation of vegetables, etc., using no water, but taking advantage of the natural juices released by the dish, which is constantly stirred until cooked. The heavier-bottomed Kadhai are best, because you can apply more heat without having to add more oil to prevent sticking.

Katori (Serving Bowl)

Katoris are the small stainless steel bowls typically used to serve dals and curries on a thaali plate. They come in a range of sizes today, and having a good collection on hand is very helpful. They work well for sweets, chutneys and raitas, etc.

Masala Dabba (Spice Box)

The Masala Dabba spice box is one of the most important tools in the Indian kitchen. This round stainless steel box holds several cups that fit snugly in the box, keeping spices fresh and ready for use. Most come with one or more small measuring teaspoons and a tight inner lid that keeps the spices from intermingling. I keep several masala dabba in the pantry: One box holds the ‘basic’ spices I use in many preps: turmeric, cumin, asafetida, ginger, coriander, mustard seeds, red chili. Another box contains my favorite aromatics: fennel, nutmeg, cardamom, cinnamon, anise, garam masala, and clove. A third box contains fresh ground masala mixes, each with a very distinctive regional flavor: Bengali, Punjabi, Gujarati, etc.

Parat (Rimmed Plate)

The Parat is a high-edged plate usually made of wood, in which dough is kneaded.

Tava | Tawa (Iron Griddle)

The Tava is an iron griddle used for shallow frying or making Indian breads. Over time, the griddle becomes well seasoned and produces a cooking effect you’ll know intuitively.

Thaali (Serving Tray)

Thaali are individual serving plates used to hold foods both on the tray and in a number of smaller bowls, cups and containers. Choose thaali made of good quality stainless steel. They come with or without divided sections. The sectional plates are nice for smaller meals, while the completely flat thaali are typically used for large or formal multi-course feasts.

Three-Tiered Steamer

In her classic cookbook, "Lord Krishna's Cuisine", Yamuna devi talks about the now-famous piece of cookware known by the devotees as "Srila Prabhupada`s cooker". In it, he personally cooked and taught his disciples how foodstuffs should be prepared for the Lord. Srila Prabhupada's cooker was a small, three-tiered brass steamer. He would cook dal or shukta in the bottom compartment, steam the vegetables in the middle, and double-steam rice in the top, preparing an entire meal in about 45 minutes. While such small steamers are unfortunately very difficult to find on the market today, larger versions like the one picture here are readily available.

Tiffin (Compartmental Cannister)

Tiffins are multi-sectioned stainless steel carrying cannisters for transporting foods to school, office or elsewhere. Foods are kept hot and secure during transport, and separate portions are easily removed from the stack.

a. When offering Deity worship in the home, whatever food one prepares for oneself and others must be offered to the Deities. While home worship is seldom as regulated as temple worship, one should keep as regular a schedule as possible. Given that individuals in the household may eat at varying times of day, the number of offerings made to the Deities may vary. However, it is best to have a scheduled number of offerings, like breakfast, lunch and dinner.

On a plate reserved for the Lord's use, nicely arrange the bhoga preparations. Perform acamana and offer obeisances to the Spiritual Master. Set the offering plate in front of the Deities, either directly on the altar or on a table before the altar. Arrange for the Lord to eat in private, behind a curtain or altar door. With your with hand, purify the bhoga by sprinkling it lightly with water from a pancha-patra while chanting the maha-mantra. Sitting on an asana before the altar and ringing a bell, recite three times the pranama prayer to the Spiritual Master, begging permission to assist him in his service to the Lord:

"I offer my respectful obeisances unto Srila Prabhupada, who is very dear to Lord Krsna, having taken shelter of His Lotus feet. Our respectful obeisances are unto you, O spiritual master, servant of Bhaktisiddhanta Sarasvati Gosvami. You are kindly preaching the message of Lord Caitanyadeva and delivering the Western countries, which are filled with impersonalism and voidism."

Chant the following prayer to Lord Caitanya three times, requesting His mercy:

"O most munificent incarnation! You are Krishna Himself appearing as Sri Krishna Caitanya Mahaprabhu. You have assumed the golden color of Srimati Radharani, and You are widely distributing pure love of Krishna. We offer our respectful obeisances unto You." [Cc. Madhya 19.53]

Chant the following prayer three times, offering respect to Lord Krsna:

"I offer my respectful obeisances unto Lord Krishna, who is the worshipable Deity for all brahmanas, the well-wisher of the cows and the brahmanas, and the benefactor of the whole world. I offer my repeated obeisances to the Personality of Godhead, known as Krishna and Govinda."

Leave the room for ten minutes, allowing the Lord and his associates (including the Spiritual Master and the previous Acaryas) to eat. During this time, if initiated, chant the Gayatri mantras for the Spiritual Master and for Lord Caitanya (the third and fifth guru-given mantras); then chant the Hare Krsna mantra and other Vaisnava songs. Re-enter the room, clapping your hands three times. Remove the plate, praying that you have served the Lord and His associates to Their full satisfaction.

"O Lord! This material body is a lump of ignorance, and the senses are a network of paths leading to death. Somehow or other we have fallen into the ocean of material sense enjoyment, and of all the senses the tongue is the most voracious and uncontrollable. It is very difficult to conquer the tongue in this world, but You, dear Krsna, are very kind to us. You have sent this nice prasada to help us conquer the tongue; therefore let us take this prasada to our full satisfaction and glorify Your Lordships Sri Sri Radha and Krsna and in love call for the help of Lord Caitanya and Prabhu Nityananda."

Q. 31. What are the regulations one should follow when preparing bhoga, offering foodstuffs to the Lord, and taking Krsna prasadam ?

A. PERSONAL CLEANLINESS.

Cleanliness is next to Godliness. One of the most important aspects to be considered when cooking for the pleasure of the Lord is cleanliness. All things must be kept fully clean and organized, including the kitchen, equipment and utensils, and the persons who are cooking and assisting.

One should always prepare for kitchen service by first performing a complete personal cleansing. In the "Hari-bhakti-vilasa", Gopala Bhatta Goswami has explicitly described the rules of Deity worship, including protocol for the preparation of foodstuffs for the Lord. One should first pass urine and stool, shave, brush the teeth and rinse the mouth, all of which are considered to be contaminated activities. Next, one must fully bathe, chant the proper mantras, and put on clean Vaisnava clothing and tilak before entering the kitchen.

All effort should be made to maintain an atmosphere of cleanliness during the cooking process. If one is called out of the kitchen, or gets involved in some other activity while in the midst of cooking, always wash the hands thoroughly before resuming the cooking activities. After cooking and making the offering, one may change into clean clothing while the Lord is eating.

"But you do not know cleanliness, although you are..., that is because your, your cleanliness is with machine. And without machine, you cannot keep clean. Why not this broomstick is sufficient? If in India machine is not available, you cannot be clean? Keep everything cleansed--utensils, plates, teeth, hands, feet. Use sufficient water. There will be no (indistinct). Dirty things should be removed, and cleansed inside and outside. Inside cleansed: simply Krsna consciousness, always thinking of Krsna. That is inside clean. And outside, that is also required. You cannot neglect, because outside unclean means inside also you'll see unclean. If you keep both sides clean, then you will be healthy inside and outside.Srnvatam sva-kathah krsna punya-sravana-kirtanah hrdy antah stho hy abhadrani. Abhadrani, all inauspicious things, that will be cleaned. They should be washed. To become sacred thread means he must be suci.Satya samah damah saucam, saucam. One must be very clean. That is brahminism. Not simply having a sacred thread: "Prabhupada, give me sacred thread, sacred thread, sacred thread," everybody. You have got sacred thread, that is certificate, but what is your saucam? Cleanliness. The brahmana's name is suci. He is always cleansed. Everyone will see, and he'll immediately feel how cleansed he is. What is the difficulty? God has given sufficient water. For cleanliness you simply require water, that's all. No antiseptic bottle--Dettol, this, that, so many. You are manufacturing so many rascal things, but ultimately unclean. Ultimately unclean. But by God's arrangement, by Krsna's arrangement, simple..."